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Potato, Zucchini and Parmigiano Reggiano Cheese Tart
Tortino di Patate, Zucchine e Parmigiano-Reggiano
When I was growing up I could count on the same lunch every Saturday: chicken livers with onions and fried potatoes and zucchini. That memory of Saturday's main fare has always stayed with me. I have since given up eating chicken livers and have given potatoes and zucchini a new lease on taste in this easy to make layered tart, no pastry involved. Just an elegant presentation of simple fare.
5 tablespoons unsalted butter
4 to 5 medium size baking potatoes (Russet or Yukon Gold), cooked, peeled and cut into thin slices
1 large sprig thyme, needles only
4 medium zucchini plus one for garnish
Extra virgin olive oil
1 cup grated Parmigiano Reggiano cheese
3 whole mint leaves minced
Salt to taste
Grinding black pepper to taste
Coat a 9 x 3 inch spring form pan with 1 tablespoon of the butter and set aside.Preheat the oven to 375F.Place the potato slices in a bowl and toss them gently with the thyme, salt and pepper. Set side.Cut four zucchini into 1/4-inch thick slices and sauté' in 3 tablespoons of olive oil until lightly browned. Transfer the zucchini to a bowl and stir in the mint leaves. Season with salt and pepper and set aside.Make 4 alternating layers of potatoes, zucchini and cheese, dotting each layer with bits of the remaining butter. Bake for 20 to 25 minutes or until nicely browned on top.Transfer the pan to a cooling rack. Remove the sides of the spring form pan. Place a sprig of mint on the tart. Cut into wedges to serve.
Tip: Potatoes should be kept in brown paper bags in a cool, not cold dark place.
Mary Ann Esposito, Chef/Author/TV Host